Day 110: April showers bring….
Lemons. Wait, what?
This month’s SRC blog assignment brings a world of tried and true vegetarian recipes from a self proclaimed “home cook without culinary training striving to make my dishes feel complete without feeling complicated.”
But don’t be fooled by Nayna’s lack of professional training, because she’s the author of two cookbooks: Easy to Cook Potatoes and Easy to Cook Snacks. A first time for me covering a blog with published work!
Browsing through Simply Food’s recipes, I noticed a trend of so many mouth-watering ethnic dishes. A few that caught my eye include Sangria [a cocktail], Chole [Chickpeas in Gravy], Naan, and Tunisian-Style Spicy Rice. Just to name a few.
But, of course, I was on the hunt for a dessert. Something light, refreshing, and Spring-like for this lovely April weather Chicago has been experiencing. So this [No Bake] Lemon Cheesecake Tart was the first and only on my list.
And like my aforementioned description of light, refreshing, and Spring-like, Nayna’s Lemon Cheesecake hit the nail on the head. Although cheesecake doesn’t elicit feelings of “light”, this no bake version is softly whipped to give that airy texture. And the natural lemon flavor [dangerously] makes it seem like you could easily eat several servings. Which may or may not have happened at our place…
A big thank you to Nayna and Simply Food for another successful, fun SRC month. Until next round, cheers to all things scrumptious!
Baking Level: Easy. The easiest baking recipe you’ll get. For any novice baker looking to get their spatulas wet, this recipe is for you!
Flavor: A light, sweet, lemony filling sits upon a spiced crust. The combination of tart and sugary with the gingersnap cookie crust is simply delicious. Simply.
Texture: Smooth. Creamy. Crunchy. The perfect combination that keeps you coming back for more!
Would I Make It Again?: Absolutely! This treat was SO easy to whip up, yet tastes like a dish that took all day.
- To make the cookie crumbs, place cookies in a food processor and pulse to crumble. Or if you don’t have a food processor on hand, place cookies in a plastic Ziploc bag and use a rolling pin to crush the cookies.
- I opted to use Gingersnap Cookies for the entire crust, but I will most definitely try half graham cracker crumbs and half gingersnaps next time to soften the spiced flavor a bit.
36 Gingersnap Cookies
7 tbsp. butter, melted
9 oz. cream cheese
1 c. powdered sugar
100 mL heavy whipping cream
1 tbsp. lemon juice
1/2 tsp. lemon zest
- Butter and line a 9-inch springform pan with parchment paper.
- For crust, place cookie crumbs in a medium bowl with melted butter and stir to thoroughly coat. Transfer cookie mixture to prepared pan and press firmly down into the base to create an even layer and slightly up on the sides. Chill in the refrigerator for 1 hour to set.
- For filling, in a large bowl combine cream cheese, heavy whipping cream, lemon juice, lemon zest and powdered sugar. Whisk thoroughly until mixture is thick, smooth and creamy. Set in refrigerator until ready to use.
- When the crust is ready, remove from refrigerator and spoon the cream cheese mixture onto the base. Smooth the top of the cheesecake with the back of a spoon or spatula. Let set in the refrigerator for a couple of hours or overnight. When ready to serve, unmold springform pan and transfer tart to serving platter.
Yield: 8 servings